Our hostess for the Big Chill weekend was Sue Cook. She is an amazing cook especially when it comes to cooking for a crowd. She always has the weekend menu’s up on the fridge which EVERYONE checks out on arrival. The menu includes old favorites from the families and Sue fills in with the rest.
This is one of my husbands favorite breakfast dishes.
Sue suggests a quality whole grain bread and this is a DOUBLED recipe. The recipe has been adapted from epicurious.com Southern Sausage Souffle recipe.
Susie’s Brunch Quiche
- 1 ½ pounds of bulk breakfast sausage – this could be spicy flavored
- 2 green bell pepper, diced
- 2 red bell pepper, diced
- 12 home-style bread slices, crusts trimmed, cut into cubes
- 2 cup seasoned CORN BREAD stuffing mix
- 2 cup grated sharp cheddar cheese (4 oz)
- 8 eggs
- 4 cups milk
- 1 teaspoon salt
Preheat the oven to 350°. The recipe uses butter to prepare the pan.
Reserve a handful of red diced peppers for the top before baking.
In an electric large skillet over medium-high heat sauté the sausage and pepper till the sausage is cooked through making sure to break up the sausage into smaller pieces (about 10 minutes). Using a slotted spoon, transfer the sausage and pepper to a medium bowl.
Layer half the bread, stuffing mix, sausage mixture, and cheese in the 9×13 prepared baking dish. Repeat the layering. In a large bowl whisk the eggs, milk and salt till blended. Season with pepper. Pour the egg mixture over the layered bread and sausage. Sprinkle the remaining diced red pepper over the top of the quiche.
Bake until casserole begins to brown and mixture sets, about 40 minutes to 50 minutes.
Surprise your guests next time for brunch.